Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Ingredients:

• 12 oz dry wheat pasta (I used Farfalle)


• 12 oz chopped cooked boneless, skinless chicken breasts (mine was grilled)


• 4 cups chopped Romaine lettuce


• 1 celery stalk, diced


• 1 ½ cups shredded carrots


• ½ cup plain fat free Greek yogurt


• 2 oz crumbled blue cheese


• 1/3 cup light blue cheese dressing (I used Marzetti Light)


• 1/3 cup Buffalo wing sauce (adjust to taste if desired)

Directions:

1. Cook the pasta in salted water according to package directions and drain. Allow the pasta to cool and then place it in a container in the refrigerator for at least an hour until chilled.


2. When the pasta is cool, place it in a mixing or serving bowl and add the chicken, lettuce*, celery and carrots and stir together until well combined.


3. In a separate bowl, combine the crumbled blue cheese, Greek yogurt and blue cheese dressing. Using a fork or the back of a spoon, “smush” the blue cheese crumbles into the yogurt mixture until there are no large chunks remaining. Add the Buffalo sauce and stir until well combined. Pour the blue cheese mixture over the pasta salad and toss together until pasta salad is well coated.

MyWW SmartPoints per (1 1/3 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

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